Moscow Mule
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Credit: Paul Taylor, Beverage Director, Vintage Restaurant Group, Virginia
The National Culinary Review, November/December 2014
Ingredients
2 oz. Smirnoff vodka
0.5 oz. lime juice
Ginger beer (recipe follows)
2 mint sprigs full of leaves, for garnish
Lime wheel, for garnish
Ginger beer:
2.5 oz. ginger juice
3 oz. cane sugar
0.5 oz. molasses
2 oz. lemon juice
2 oz. pineapple juice
22 oz. water
1 piece star anise
½ cinnamon stick
1 t. allspice
1 t. cloves
Small pinch salt
Instructions
Put vodka and lime juice in 16 oz. copper mug; fill with ice. Fill mug with ginger beer. For garnish: slap mint and place on side; put lime wheel on top of ice.
For ginger beer:
Put water in saucepan over medium-high heat; bring to a simmer. Add cinnamon, star anise, salt, sugar and molasses; continue to simmer for 30 minutes. Remove saucepan from heat. Put allspice and cloves in mixture; steep about 5 minutes. Grate large ginger knob through micro plane; strain juice, discard pulp. Strain mixture; mix liquid with ginger juice and lemon juice. Add enough water to make mixture equal 32 oz. liquid. Put in freezer for at least 15 minutes (mixture should be super-cold before putting it in siphon). Charge siphon with CO2 cartridge; shake siphon about 30 seconds to integrate gas. (Keep siphon refrigerated until ready to use.)
Tags
Beverage, The National Culinary Review, Vegetarian
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